| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavily soiled ice machine chute along interior of the ice machine. CDI- Soiled chute was cleaned during the inspection. -1.5 points. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pot of sausage gravy was hot holding at <135 degrees inside of hot hold unit. CDI- PIC voluntarily discarded item. 0 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Butter cups, yogurt, and milk creamer was cold holding >41 degrees F on the self service buffet line. CDI- food items were removed from service line and placed in cooler for cooling. REPEAT -1.5 points. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pesto sauce pulled from freezer and portioned not labeled. CDI- Date was added during inspection. -1.5 points. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-502.11 (B) Good Repair and Calibration - PF 1 out of 2 thermometers were not calibrated and contained damage. CDI- PIC discarded thermometer that was damaged and not calibrated. -.5 points. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf/
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
-Observed Danish pastries at self service buffet line with no ingredients attached. Also observed brown sugar and other dry ingredients not labeled. VR- Will make a return visit to ensure that all food products are being labeled with combined ingredients used to make the food product. 0 points. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing a watch. 0 points |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Quat sanitizer inside of bucket was less than 200 ppm. CDI- Quat sanitizer was made to proper strength. -.5 points. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils being stored inside of water that was room temperature. 0 points. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf Hot water was not properly dispensing at least 120 at 3 comp sink(114 degrees). VR- Will make a return visit to ensure that hot water is at least 120 at the point of use at 3 comp sink. 0 points. |